Chestnuts With Grapes

Directions

1. 1
   In a 5- to 6 quart pan, combine the chestnuts, 1 cup grapes, and 2 cups chicken broth. Remove sausage from casing and crumble into pan.
2. 2
   Bring to a boil over high heat, cover, and simmer over medium heat until chestnuts are very soft and mash easily, about 30 minutes. Drain broth into a glass measure and add enough more broth to make 2 cups.
3. 3
   Whirl chestnut mixture in a food processor until smoothly pureed, then whirl in enough broth to give mixture the consistency of softly mashed potatoes. Or whirl mixture, a portion at a time, in a blender, adding enough broth to facilitate pureeing, then more for the desired consistency. Chestnuts continue to thicken as they stand.
4. 4
   Return puree to pan and stir over medium heat until steaming, 2 to 3 minutes; keep warm.
5. 5
   In 10- to 12-inch frying pan over high heat, melt butter and add remaining grapes. Swirl just until fruit is warm and brighter green, about 1 1/2 minutes.
6. 6
   Scrape chestnut puree into a deep bowl and pour grapes on top.